Category Archives: Side dish

This is a perfect topping for the lettuce wraps. You can make this peanut-free if you’d like by using all almond butter instead of half almond, half peanut. Or, if you prefer, use all peanut butter. Either way, it’s super quick – no cooking needed.

3 heaping Tbsp almond butter (preferably just ground almonds)

3 heaping Tbsp peanut butter (preferably just ground peanuts)

2 Tbsp reduced-sodium tamari

2 Tbsp apple cider vinegar

1/2 Tbsp toasted sesame oil

1 Tbsp fresh lime juice

1 tsp granulated garlic powder

1 tsp ginger powder

2 Tbsp hot water (or more as needed)

Combine everything in a bowl or measuring up and whisk well. Serve with lettuce wraps or spring rolls or anything you’d like!

Heat a large saute pan on medium-high heat. Add Earth Balance and heat until melted. Add remaining ingredients and cook about 5 minutes, stirring every minute or so. Do not overcook – the pepper should still be a little crunchy. Serve immediately.

This “cheese” makes a great cracker spread or is fantastic in a salad.

1/2 cup raw cashews, preferably soaked in warm water an hour or 2 in advance, then drained

1 – 2 Tbsp lemon juice (juice of 1/2 lemon)

1 tsp apple cider vinegar

1 Tbsp coconut oil

pinch of salt

water, as needed (about 1/4 cup)

In a blender (high speed blender like a Vitamix would be best), combine all ingredients, added as little water as possible and blending until smooth. (Let the blender run a couple of minutes to get it as smooth as possible.)

Place a standard coffee filter in a colander and place on a plate. Pour the cashew blend into the coffee filter and place in the fridge. Allow to chill and drain any additional water. (The less water you have to add, the less that needs to drain.) Once the consistency of a soft cheese, transfer to a container in the fridge until you need it.

Add the liquids to the dry mixture and stir until combined. Prepare your pan (I used a glass pie pan) with a light greasing. Pour mixture into the pan and bake about 20 minutes or until a toothpick comes out clean.

I’m more of a fan of baby bok choy, but we’ve been getting large bok choy in our CSA box recently. This is probably the best way I’ve prepared it. It’s simple, but strongly flavored, which masks the bitterness of bok choy that I don’t care for.

1 large bok choy

1 Tbsp sesame oil

2 Tbsp reduced sodium tamari (or to taste)

3 cloves garlic, minced

1 – 2 Tbsp minced ginger

Chop the bottom inch or two off of the bottom of the boy chok. Chop the white stems into inch-long chunks. If they are particularly thick, carefully slice their thickness in half. Separately, coarsely chop the greens.

Heat the sesame oil in a saute pan. When hot, add 1 Tbsp of the tamari and white stems of the bok choy. Cover and cook, stirring every couple of minutes. After a couple of minutes, add the garlic and ginger and stir well. Cook until the stems are starting to become transparent. At that point, add the greens and the other tablespoon of tamari. Cover and allow to cook until the greens are wilted. Uncover and stir well. Cook uncovered until done to your liking. Serve immediately.

Ok, so we aren’t really turnip fans in this household. They are just too bitter for us. I gave this recipe a try and I can definitely say it was the best turnip recipe I’ve had yet… but I still don’t really love turnips!

2 large turnips, peeled and cubed

1 head garlic

olive oil

1 tsp salt

1 tsp thyme

ground black pepper

Preheat oven to 400.

Place cubed turnips in a sauce pan with water. Bring to a boil and simmer, covered until tender.

Roast the head of garlic. Remove the outside papery stuff. Chop the top of the head of garlic to expose the tips of the cloves. Drizzle with a bit of olive oil. Wrap in foil and bake for about 20 – 30 minutes or until soft.